Method

Finely shred fennel and keep in acidulated water (must be done on the day)
Roll leaves of sorrel into a cigar shape and shred using a cooks knife (must be done on day)
Segment the limes, strain and dice, mix in a bowl with fennel and sorrel and baby watercress, salt and drizzle with joseph cold pressed olive oil
Divide mix into 6 plates and place crab on top, squeeze juice on top and dress with sweet and sour dressing.

Serve with a cheek of lime

Cooking spanner crabs

Plunge lives crabs into pots of boiling water, bring to boil asap and then time for 9 minutes. Lift out and plunge into ice water of 10 minutes and pick right away. Keep body meat separate from leg of meat.